Chyrel's Recipes From Friends

Crawfish Pie Recipe


Crawfish Pie  
Source: Emeril Lagasse

 

Ingredients

 1/2 stick butter
1 cup chopped onion
1/2 cup chopped bell pepper and celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper
1/2 cup chopped, seeded peeled tomato
1 pound crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
1/2 recipe basic savory pie crust (see below)

 

 

Directions:

Preheat the oven to 400F. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve. Yield: One 9-inch pie, 6 servings
BASIC SAVORY PIE CRUST: 3 1/4 cups flour ; 1 teaspoon salt ; 1 1/2 cups cold shortening ; 4 to 5 tablespoons ice water. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe. Yield: Two 9-inch pie crusts

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2004